Recipe by Lainey6605
A different delicious twist on meat loaf that is really easy. Be sure to seal the ends of the meat loaf well or the cheese will be overflowing.
Top Review by coconutcream
Very nice! I love the idea and the ease of this tasty dish! I did make a few changes though: at first, the meatloaf was too wet to hold together, so I mixed in another half cup of breadcrumbs and, just for kicks, a half cup of mozzarella (in addition to what lined the inside). I also used seasoned crumbs and left out the salt and pepper. Great dish! Thanks!
- 1 egg, lightly beaten
- 1 cup meatless spaghetti sauce, divided
- 1⁄2 cup dry breadcrumbs
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 1⁄2 lbs ground beef
- 2 cups part-skim mozzarella cheese, shredded, divided
- 1 tablespoon fresh parsley, minced
- 1 (8 ounce) package refrigerated crescent dinner rolls
Directions See How It's Made
- In large bowl, combine the egg, 1/3 cup spaghettie sauce, bread crumbs, salt and pepper.
- Crumble beef over mixture and mix well.
- On a piece of heavy duty foil, pat beef mixture into a 12-inch by 8-inch rectangle.
- Sprinkle 1 cup cheese and parsley to within 1 inch of edges.
- Roll up jelly-roll style, starting with long sides and peeling foil away while rolling.
- Seal seam and ends.
- Place seam side down in a greased 13-inch by 9-inch by 2-inch baking pan.
- Bake, uncovered at 350 degrees for one hour; drain.
- Unroll crescent dough; seal seams and perforations. Drape dough over meat loaf to cover the top, sides and ends; seal ends.
- Bake 15-20 minutes longer or until a meat thermometer reads 160 degrees and crust is golden brown.
- Let stand for five minutes.
- Using two large spatulas, carefully transfer meat loaf to a serving platter.
- Sprinkle with remaining cheese. Serve with remaining spaghetti sauce.